Rellenos without Batter

Chiles Rellenos without Batter (Easy & Delicious Recipe)

Introduction

Chiles rellenos without batter are a lighter and very practical version of this beloved classic in Mexican cuisine. Unlike the traditional version that is dipped in egg batter and fried, this recipe skips the coating and frying, making it a healthier and quicker dish to prepare. The combination of roasted poblano peppers stuffed with cheese and bathed in a homemade tomato sauce is simply irresistible. Perfect for weeknight family meals, during Lent, or any special occasion when you want to serve something authentic and full of flavor.

💚 Why You’ll Love This Recipe

✅ It’s lighter and healthier than the traditional version.

✅ Made with simple ingredients you can find anywhere.

✅ An affordable, family-friendly recipe that stretches well.

✅ You can customize the filling with cheese, tuna, potato, or shrimp.

✅ The homemade tomato sauce takes the flavor to the next level.

🛒 Ingredients (6 servings)

6 large poblano peppers (1 per person)

200 g adobera cheese (cut into strips)

200 g panela cheese (cut into strips)

500 g ripe saladet tomatoes

3 green chiles or serranos

1 small garlic clove

½ onion (for the sauce)

½ cup seasoned tomato purée (120 ml)

1 small onion, thinly sliced

1 tsp coarse salt

¼ tsp chicken bouillon powder (optional)

1 pinch ground cumin

½ tsp dried marjoram

Ground black pepper (to taste)

1 tbsp vegetable oil

Wooden toothpicks (optional, to keep the peppers closed)

👉 Other cheeses like manchego, ranchero, chihuahua, or queso fresco also work well.

👩‍🍳 Step-by-Step Instructions

1. Cook the Tomatoes

Place the tomatoes in a pot with enough water to cover.

Boil over high heat until well cooked (about 20 minutes).

2. Roast and Peel the Peppers

Roast the poblano peppers on a hot griddle or comal, turning until the skins are well blistered.

Place them in a plastic bag with a little water and let them steam for 10 minutes.

Peel off the skins and make a small slit along the side to remove the seeds, being careful not to tear the peppers.

3. Stuff the Peppers

Fill each pepper with a mix of adobera and panela cheese.

Secure with toothpicks if needed to keep the cheese inside.

4. Make the Sauce

In a blender, combine the cooked tomatoes, ½ onion, garlic, tomato purée, salt, cumin, marjoram, and 1 cup of tomato cooking water.

Blend until smooth.

5. Sauté and Season

Heat 1 tbsp oil in a pan.

Lightly fry the green chiles for 1 minute to release flavor (this also keeps them from bursting). Remove.

Add the sliced onion and sauté with the bouillon powder for 2 minutes.

Pour in the blended sauce, season with black pepper, and cook over high heat for 10 minutes, stirring occasionally.

6. Add the Stuffed Peppers

Gently place the stuffed peppers in the sauce, slit side up.

Cover and simmer over medium heat for 10 minutes.

7. Serve

Remove from heat and let rest a few minutes.

Serve hot with red or white rice and warm corn tortillas.

🌟 Expert Tips & Variations

Try different fillings like tuna, potato with cheese, mushrooms, or shrimp.

For a milder version, skip the serrano chiles in the sauce.

Replace the tomato purée with extra fresh tomatoes for a more rustic flavor.

If poblano peppers aren’t available, Anaheim chiles are a good substitute.

⚠️ Important Notes

Roast the peppers well so the skins peel off easily.

Don’t worry if you can’t remove all the skin—leaving some is fine.

Wear gloves if you’re sensitive to chile heat while removing seeds.

Don’t overstuff the peppers or they may burst during cooking.

🥗 Nutritional Information (approx. per serving)

Calories: 280 kcal

Protein: 14 g

Carbohydrates: 12 g

Fat: 19 g

Fiber: 3 g

(Values are approximate and may vary based on exact ingredients used.)

❓ Frequently Asked Questions (FAQ)

1. Are poblano peppers always spicy?
   Not always—most are mild, but occasionally one can be hot.
2. Can I make the sauce ahead of time?
   Yes! Prepare it a day in advance and keep refrigerated.
3. Can stuffed peppers be frozen?
   Yes, freeze them already stuffed but without the sauce. Add freshly made sauce when reheating.
4. What cheese works best for stuffing?
   Cheeses that melt well like panela, adobera, manchego, or chihuahua.
5. What’s the best side dish for chiles rellenos?
   Serve with red or white rice and warm corn tortillas.